Scallops and Cherry Tomatoes and Bacon oh my!

Summer is upon us. Depending on your location within the country Scallop season may have just opened and your cherry tomato plants may be producing a bumper crop.  So what do you do??? Well, This is a perfect recipe to combined then both! 

 Please note that some of the ingredients added to this recipe are my own individual tastes, as well as, what there was available to use.  The recipes that served as inspiration for this recipe can be found here:

https://cooking.nytimes.com/recipes/1016634-pasta-with-burst-cherry-tomatoes

Below you will find a list of all of the ingredients you will need to make the Scallops with Burst Cherry Tomatoes and Bacon

Ingredients:

1 pound of jumbo scallops

1 pint Cherry Tomatoes

4 slices of bacon

1 shallot, chopped finely

3 cloves garlic, minced

6 tablespoons butter or ghee

1 tsp basil and parsley

1 tsp vinegar (not pictured)

¼ tsp of salt and black pepper

Instructions

1.       Defrost scallops, if using frozen, in the fridge the night before.

2.       Pull scallops out of liquid. Using a separate plate and paper towels, dry the scallops and season with salt and pepper each side.

3.       While draining and drying scallops, start pan with ghee on medium to high heat.  And, start pasta water to boil. Make sure to salt the water!

4.       Once pan is warmed, ghee is melted, and scallops are season. Add scallops in a clockwise rotation to the pan. Start a time for 2 to 3 minutes each side. There should be a lightly browned crust prior to first flip. Remove from pan and set aside to rest.

5.       Clean pan with a quick water rinse. Add chopped bacon and brown until crisp. Add pasta to boiling water. Cook to al dente and then drain.

6.       Remove from pan and add to plate to allow remaining bacon fat to drain. But, leaving grease in the pan

7.       Add finely chopped shallot, minced garlic cloves, halved cherry tomatoes to pan with grease. Allow to cook at medium heat. It will take approximately 8 minutes for tomatoes to burst. If softened, but not burst. Use cooking utensil to burst tomatoes.

8.       Add vinegar and remaining spices to dish and allow to finish cooking off the burner.

9.       Add pasta to burst tomatoes and bacon. Thoroughly mix burst cherry tomatoes, bacon, and pasta.

10.   Add pasta mix into desired serving dish. Adding scallops on top of the pasta mix. Divide scallop juice on top of each serving. 

And last but not least enjoy! #earnyourwild  #reelcamogirl